I know that the waffle batter is similar to that of the pancake one though thicker obviously so I thought I'd try to use my pancake batter, tweak it a little and the twist would be - use a gluten-free flour instead of the usual wheat flour. Hubby is into a more gluten-free diet so I try to accommodate this as much as I can so we can all enjoy the same food together. Fortunately, it worked and the waffle turned out so well. It was so wonderfully crisp on the edges yet deliciously moist and perfectly cooked in the middle. And yes, aren't we glad that second hand waffle maker worked so well? And now that I know how to make a delicious waffle batter - I will again hunt down for a good sale of that all-clad waffle maker! Perhaps, 2014 will be the year when I get it! I can dream, right?
1 1/2 cups gluten-free flour blend (like King Arthur's Gluten-free Flour)
2 Tablespoons Sugar
3 teaspoons Baking Powder
1/4 teaspoon Salt
1 1/4 cups milk
3 Tablespoons unsalted Butter, melted
Sift together the gluten-free flour, baking powder, salt and sugar in a large mixing bowl. Make a well in the center, place the egg in, then pour in the milk and the melted butter. With a whisk, mix until the batter is free from big lumps or until relatively smooth.
Pour a ladleful or just enough batter on your waffle maker and bake for about 4-5 minutes or according to your waffle maker's instruction. Serve immediately with warmed up maple syrup. Enjoy some delicious gluten-free waffles!
You can freeze left-overs in a plastic bag. Insert a sheet of wax paper between each waffle to prevent sticking.
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